Preheat the oven to 160C/fan oven 140C/Gas Mark 3. Grease and line an 18cm/7in square cake tin. Place the butter ans chocolate in a heatproof bowl set over a pan of simmering water (do not allow the bowl to touch the water). Stir until smooth. Remove the bowl from the heat and leave to cool for 10 min.
Beat the sugar and vanilla extract into the chocolate mixture, then gradually mix in the beaten egg. Stir in the flour, pistachios and raspberries until combined.
Pour the brownie mixture into the prepared tin and level the surface. Bake for 50 mins or until a skewer comes out almost clean. The brownies should remain slightly fudgy in the centre. Leave in the tin to cool, then dust with cocoa powder and cut into squares. Store in an airtight container util ready to eat.
The pistachios can be replaced with the same quantity of chopped walnuts, peanuts or hazelnuts if preferred.
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